Sourdough Discard Banana Muffins are a fantastic way to use up your sourdough starter discard while making something delicious and comforting. These muffins blend the natural tang of sourdough with the sweet, rich flavor of ripe bananas, creating a soft, moist texture that’s really hard to resist. They’re lightly sweetened and have a little bit of nuttiness from the sourdough, making them a tasty twist on classic banana muffins.
I love making these muffins when my bananas are on the verge of being too ripe to eat on their own. It feels great to reduce waste and turn something that might have been tossed into a compost bin into a batch of fresh treats. Plus, using sourdough discard is a neat way to sneak in some extra flavor without any extra effort. I usually add a handful of chopped walnuts or chocolate chips, just for a fun surprise inside.
These muffins make a perfect breakfast or afternoon snack with a cup of coffee or tea. I like to warm one up just a bit so it’s soft and welcoming, then slice it open and add a little butter if I’m feeling indulgent. They also travel well, so I often pack a couple in my lunch or take them along for a weekend hike. It’s an easy, cozy way to brighten up any day.
Key Ingredients & Substitutions
Sourdough starter discard: This adds a mild tang and moisture. If you don’t have discard, you can use buttermilk or yogurt for a similar effect.
Ripe bananas: The riper, the better! They add natural sweetness and moisture. Overripe bananas work best.
Flour: All-purpose flour is standard here. For a gluten-free option, try a gluten-free baking blend, but results may vary.
Butter: Unsalted, melted butter adds rich flavor and keeps the muffins tender. You can swap for coconut oil or a mild vegetable oil if preferred.
Sweeteners: Granulated and brown sugar balance sweetness and add moisture. Maple syrup or honey can be used, but reduce other liquids slightly.
How Do I Avoid Overmixing the Muffin Batter?
Mixing just enough is key to tender muffins. Overmixing develops gluten, making muffins tough instead of soft.
- Combine wet and dry ingredients gently using a spatula or wooden spoon.
- Stop mixing as soon as the dry flour disappears, even if lumps remain.
- Folding in additions like chocolate chips last helps keep the batter delicate.
This simple tip leads to muffins with tender crumb and a nice rise every time.
Equipment You’ll Need
- 12-cup muffin tin – I like using this so the muffins bake evenly and hold their shape.
- Mixing bowls – large for wet ingredients, medium for dry, making it easy to combine everything without spills.
- Whisk or spatula – helpful for mixing ingredients just enough without overdoing it.
- Measuring cups and spoons – for accurate measurement of ingredients, especially baking soda and flour.
- Cooling rack – allows air to circulate around the muffins so they cool evenly and stay moist.
Flavor Variations & Add-Ins
- Chopped walnuts or pecans – add crunch and nuttiness, perfect with bananas and chocolate chips.
- Blueberries or raspberries – fold in fresh or frozen berries for a fruity twist.
- Spices like nutmeg or allspice – boost warm flavors to complement the bananas.
- Swirl in peanut butter or almond butter – for a nutty flavor inside each muffin.
How to Make Sourdough Discard Banana Muffins?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup unsalted butter, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup chocolate chips or chopped walnuts (optional)
Time You’ll Need:
This recipe takes about 10 minutes to prepare the batter and 20-25 minutes to bake. Plus, plan for 5 minutes cooling time before enjoying or removing the muffins from the pan. Overall, you’ll spend around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by setting your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give it a light greasing to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough discard, mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until everything is blended nicely.
3. Combine the Dry Ingredients:
In a separate medium bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon if you’re using it. This step helps ensure your muffins will be light and fluffy.
4. Bring Wet and Dry Ingredients Together:
Gently fold the dry ingredients into the banana mixture. Mix just until you don’t see any flour. Be careful not to overmix to keep the muffins soft and tender.
5. Add Optional Mix-Ins:
If you want some extra flavor and texture, fold in the chocolate chips or chopped walnuts now.
6. Fill the Muffin Cups:
Divide the batter evenly into the muffin tin, filling each cup about three-quarters full for nicely domed tops.
7. Bake:
Pop the muffins into the oven and bake for 20-25 minutes. They’re ready when a toothpick inserted into the center comes out clean.
8. Cool:
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling completely.
9. Enjoy and Store:
Enjoy your muffins warm or at room temperature! Store leftovers in an airtight container for up to 3 days, or freeze them for longer-lasting treats.
Can I Use Frozen Bananas for These Muffins?
Yes! Just thaw them fully and drain any excess liquid before mashing. This helps keep the batter from becoming too wet and ensures your muffins bake perfectly.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or buttermilk work well as substitutes. They add moisture and a slight tang that complements the banana flavor.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 3 months. Thaw at room temperature before eating.
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Absolutely! Folding in nuts, chocolate chips, or even dried fruit adds delightful texture and flavor. Just add about 1/2 cup during the last step before baking.